How to Make a Delicious Frittata for Meal Prep

A frittata is like the Italian version of a crustless quiche, or an open faced omelet. It’s perfect for meal prep because it’s a large batch item so you have breakfast ready to go every morning for several days. It also makes a great snack, tastes good cold and travels well! For 8 eggs I use an 8″ oven safe skillet, 10″ can work too. The trick is to cook the frittata low and slow and then finish it under the broiler for a few minutes. More moisture is retained when eggs are cooked on low heat and broiling it at the end is what gives it that delicious toasted top!

Here’s the formula I work with:

My Easy Frittata Formula (makes 4 servings):

    • 8 large eggs
    • 1 tsp. dried herb(s) of your choice (I used oregano)
    • salt and pepper
    • 1 cup filling* (I used sautéed spinach and onion, chopped sun dried tomato and crumbled goat feta)
    • 2 tsp. avocado oil (or coconut oil or high quality olive oil)

Instructions
Preheat oven to broil setting. Beat the eggs in a bowl and mix in the cooked and cooled filling ingredients. Take an oven safe skillet and heat oil on medium heat on the stove. Carefully pour the mixture into the hot pan. Cook over low to medium heat until eggs are almost set. Once eggs are almost set throw your frittata into the oven to broil for 3-4 minutes until it’s lightly browned and fluffy (keep your eyes on it!). Cool down and carefully cut into slices so they’re ready to grab and go.

*NOTE: Make sure your filling ingredients are cooked, not raw. Also chopped into fairly small pieces and drained well to prevent a soggy frittata. Feel free to use leftover ingredients like cooked quinoa, smoked salmon, poultry, pasta, sweet potato, etc. 

What’s one of your favourite frittata combos? 

Here are some ideas:
mushroom + spinach + roasted red pepper + goat cheese
basil + feta + olives + tomato + parsley
asparagus + mushroom + organic ham
green onion + white potato + organic bacon
smoked salmon + leek + dill + goat cheese
zucchini + sweet potato + red pepper
leek + artichoke + goat cheese

Hope you give this formula a go and let me know how it turned out!

By |2018-09-03T18:35:23+00:00September 3rd, 2018|Categories: Recipe|0 Comments

About the Author:

Maya Eid is a Certified Nutritional Practitioner and health supportive chef. After working for a decade in the Advertising industry, Maya was propelled to blend her background in design with her passion for health by finding creativity in the kitchen, and inspiring others on how to cleverly cook using whole food ingredients and a little imagination. After dealing with her own health challenges like fatigue, hormonal imbalance, and digestive issues, Maya became increasingly interested in the notion that food is medicine. She now shares her knowledge to empower her clients to take health into their own hands.

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